| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a hand wash sign at each handsink. Observed no hand wash sign in women's restroom or at the bar hand sink. CDI: hand wash signs were given to facility at the end of inspection. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Separate raw animal foods from ready to eat products to ensure no possibility for contamination. Observed raw beef in prep cooler on top shelf above butter and ready to eat corn. CDI: PIC moved raw meat to bottom of cooler. Observed cut lettuce wedge in prep top cooler sitting directly on top of raw beef. CDI: lettuce was voluntarily discarded. Observed raw chicken in sugar container by cook line. CDI: sugar was voluntarily discarded.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. -Repeat- Observed pre-made drinks at waitstation that need to be covered to prevent contamination. CDI: drinks were covered by the end of inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf -Repeat- Observed knifes stored as clean with build up in the crevice where the knife meets the wooden handle. CDI: PIC had knives scrubbed and cleaned during inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P -Repeat- Observed black beans in prep top cooler at a temperature higher than 45F. CDI: beans were voluntarily discarded. Observed lettuce in prep top cooler at temperatures higher than 45F. Lettuce was piled too high. CDI: top portion of lettuce was taken to walk-in to cool down. Observed lettuce and pork on ice on serving line at temperatures higher than 45F. Containers need to be farther down in ice. CDI: items were discarded and it was recommended that the PIC add water to the ice to keep items submerged. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple items without date labels. PIC stated most items are gone within 24 hours. Be sure to date label large bulk items.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed fried chicken in walk-in at 43F that was dated 2/2/17. Chicken was voluntarily discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed Fried chicken in walk-in that was made today, at temperatures right above 45F. Chicken was in a large bus tub, covered, and stacked below another bus tub. Observed large container of cooked sauce in reach-in cooler at 45F. Other items in cooler were as low as 41F. Make sure to cool foods using proper methods. CDI: Chicken was uncovered to allow air to flow around product. Observed pork that had been prepared during inspection at temperatures about 45F placed in prep top cooler to cool. Ensure food items are properly cooled before placing them in prep top. CDI: pork was taken to walk-in to quickly cool. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wiping cloths throughout the inspection stored outside of sanitizer. CDI: PIC gathered wiping cloths and put them into sanitizer buckets. |
|
41
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. -Repeat- Observed in-use utensils stored in water at temperatures below 135F. CDI: utensils were removed from area to be cleaned. Observed ladle completely submerged in brown sauce. CDI: ladle was removed to be cleaned. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -Repeat- Observed cleaning needed on shelving in walk-in cooler. Observed build-up on hot water dispenser in waitstation. Needs cleaning. Observed grease buildup on hood vents. Observed cleaning needed on racks near cooking equipment. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing floor tiles in walk-in cooler. Observed cleaning needed on walk-in cooler floor as well as floor in dry storage room. |